This chicken and shrimp paella is a great recipe for enjoying traditional Spanish cuisine in the comfort of your own home.

Chicken and Shrimp Paella

chicken thighs (about 1 1/2 pounds), skinned

rosemary

salt, divided

black pepper

vegetable oil

(4-ounce) link hot turkey Italian sausage

onion

red bell pepper

Arborio rice

plum tomato

sweet paprika

saffron threads, crushed

garlic clove,

chicken broth

shrimp,

(1-inch) diagonally cut asparagus

green peas, thawed

Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm.


Remove casings from sausage. Add sausage to pan; cook 1 minute, stirring to crumble. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Wrap handle of pan with foil; cover pan. Bake at 400&deg; for 10 minutes. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done.


Absolutely fantastic! Great dish for family or friends.  I made this on an outdoor grill and could not be more pleased.

This dish is amazing, I tired this for my Spanish project and everyone in my class loved it! 

I'm a fairly accomplished home cook, but always thought paella would be too much work for a weeknight.  Tonight I was looking for inspiration because I had 2 left over sweet italian chicken sausages and some rotisserie chicken in the frig.  Also threw in, along with the peas, some left over green beans and some grilled veggies.  I didn't have shrimp, but it was still AMAZING.  And if you're using leftovers, so easy! My kids, who NEVER like anything mixed together both had second helpings.  One pot meal!  I might try replacing some broth with white wine next time. 

One of the best things I make. I use fire roasted canned tomatoes, extra garlic, and little more salt but this is delicious

Delicious and a lot of prep, but once everything is skinned, chopped and minced, it comes together quite quickly.  Only change I made was using precooked frozen shrimp that I already had in the freezer.  I thawed it half way in the refrigerator and then ran under cold water in a colander just before adding it to the pan in the oven; it was perfect, not over cooked at all and a time saver on the prep.

The entire family enjoyed it. But will add a little more salt next time.

A lot more work than I envisioned when I read the recipe, but in the end it was worth it. Delish! I followed the directions exactly, except that I cooked in the oven for 12 minutes after I added the shrimp instead of 5. The rice was the perfect consistency and the flavors blended well. I will come back to this recipe the next time I'm craving paella.

I've made this over and over and its always a hit.  Sometimes I add baby clams, scallops but whatever changes I make I use the basic recipe.  I've doubled it and served it to company with homemade sangria.  Try it you'll love it!

Really nice version of paella; I particularly liked the addition of asparagus instead of the usual peas or green beens.  Good balance of spices.  For the one reviewer who was concerned about the crusty rice, that is what paella should be like on the bottom.  Crisp, crusty and even a little blackened (but not burnt).  The crust is called the Socarrat.

This recipe makes a lot! I will envite a few people to share it with next time. Very tasty. Added a little more sausage and shrimp than the recipe called for. Prepped all ingredients first and added like an assembly line into one pan. It was fun and the first time I ever bought saffron!

Simple and delicious paella recipe.....only had boneless chicken breasts and 1/2 pound of the shrimp  and had canned lentils in the house  (no saffron). That said, the dish was really good and will become a regular meal in this household

This was easy to prepare and tasted great.  It was a little too spicy for my 2 yr old and 5 yr old but my husband and I loved it.  I added artichoke hearts and only used 4 chicken thighs but otherwise followed the recipe.  The rice was a little crunchy so I might give it a few extra minutes next time before adding the shrimp, asparagus, and peas.  I will make it again for dinner guests.

This was the best Paella!! Very easy to prepare. I used artichoke hearts instead of the red bell pepper and canned tomatoes instead of fresh. I also used smoked paprika and added chopped cilantro just before serving. Can't wait to make this for a dinner party!

Very good recipe Paella...if you are looking for authentic Spanish Paella ingredients...check out spainbestforless.com! They have the best of Spain at the best prices! I bought my Paella rice and ingredients there and receive them at home in 2 days!

I made the recipe mostly as written, with fresh rosemary, but my big change was that I didn't use the sausage. It was still amazing. People think of paella as being difficult but it wasn't, at all. I loved the flavor combination, and the peas and asparagus were amazing. I made it for company and they were impressed. Even though it's a hands-on dish, if you prep everything ahead of company coming, it goes quickly. And then the 10 minutes in the oven at the end allows you to do any last minute prep of the rest of the meal, like dressing a salad.

chicken and shrimp paella

Servings: 3.5

Author : Marie Simmons

Ingredients

Instructions

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